White Chicken Chili

A creamy, comforting twist on classic chili, this White Chicken Chili is loaded with tender chicken, hearty white beans, sweet corn, and green chilies. Simmered with warm spices and finished with cheese and sour cream, it’s the perfect cozy meal for chilly days or whenever you’re craving a rich, satisfying bowl of goodness.

Why You’ll Love This Recipe

This chili is the ultimate comfort food—creamy, hearty, and packed with flavor. Using rotisserie chicken saves time while still delivering deep, savory taste. The blend of spices adds warmth without overpowering heat, and the addition of cream cheese and Pepper Jack makes it luxuriously smooth. It’s a great make-ahead meal that tastes even better the next day, and it’s versatile enough for weeknights, game days, or casual entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium yellow onion, diced
1 green bell pepper, chopped
1 jalapeño, deseeded and chopped
3 cloves garlic, minced
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
¾ teaspoon smoked paprika
½ teaspoon chili powder
Salt & pepper, to taste
4 cups low-sodium chicken broth
30 oz white cannellini beans (two 15-oz cans), drained and rinsed
6.5 oz diced green chilies (1.5 cans, 4.5 oz each)
2 ½ cups rotisserie chicken, shredded (skin removed)
1 cup yellow corn, frozen
4 oz cream cheese, room temperature
½ cup Pepper Jack cheese, shredded
⅓ cup sour cream, room temperature

Garnish:
¼ cup fresh cilantro, chopped
¼ cup Pepper Jack cheese, finely shredded
1 avocado, thinly sliced
1 jalapeño, sliced

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, bell pepper, and jalapeño; sauté for 3–4 minutes until softened. Add garlic and cook for 30–60 seconds until fragrant. Stir in cumin, oregano, smoked paprika, chili powder, salt, and pepper.

2. In a blender or food processor, blend ½ cup chicken broth with 1 cup drained beans until smooth. Add this mixture to the pot along with remaining broth, remaining beans, and diced green chilies. Simmer uncovered for 15 minutes, stirring occasionally.

3. Add shredded chicken, corn, and cream cheese. Cook for 5–10 minutes until heated through and cream cheese is melted.

4. Remove from heat and stir in shredded Pepper Jack cheese and sour cream until smooth.

5. Serve garnished with avocado slices, extra Pepper Jack, jalapeño slices, and fresh cilantro.

Servings and timing

Servings: 6 servings
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Calories: 656 kcal per serving

Variations

• Use Monterey Jack or cheddar cheese instead of Pepper Jack for a milder flavor.

• Swap rotisserie chicken for leftover turkey after the holidays.

• Add more heat with extra jalapeños or a pinch of cayenne pepper.

• Stir in spinach or kale for added greens.

• Replace sour cream with Greek yogurt for a tangier, lighter option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. This chili can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I make this in a slow cooker?

Yes, cook everything except the cream cheese, Pepper Jack, and sour cream on low for 4–5 hours, then stir in the dairy at the end.

Is this chili spicy?

It has mild heat from the jalapeño and Pepper Jack, but you can adjust the spice level to taste.

Can I use great northern beans instead of cannellini?

Yes, they work perfectly and have a similar texture.

How can I thicken the chili more?

Simmer longer uncovered, or mash a few beans into the broth.

Can I make it dairy-free?

Yes, use dairy-free cream cheese, shredded cheese, and sour cream alternatives.

What toppings go well with this chili?

Tortilla strips, lime wedges, diced red onion, and shredded lettuce are great options.

Can I use fresh corn instead of frozen?

Yes, just cut it off the cob and add it in.

How do I make it vegetarian?

Swap chicken for extra beans or chickpeas and use vegetable broth.

Does it taste better the next day?

Yes, the flavors deepen and meld after resting overnight.

Can I serve it with bread instead of tortilla chips?

Absolutely—crusty bread or cornbread make great accompaniments.

Conclusion

White Chicken Chili is creamy, hearty, and packed with flavor—a comforting dish that’s as easy to make as it is to love. With tender chicken, warm spices, and a velvety texture, it’s a recipe that works for busy weeknights, cozy weekends, and everything in between.

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